WO 2009/126389 PCT/US2009/036543 ERUIT.OR VEGETABLE AND GRAIN SNACK MIXTURE: BACKGROUNDS) OFt THE INVENTHON Technical Field The present invention relates to an improved snack food mixture and more particularly to a mixture of drnt snack pieces Tat incorporates a grain comporient along with a high fit or veg etable content. Description of Related Art Snack flod items that are typically sold to consumers take the form of snack chips or other discrete, crispy snack sized pieces of food. Furthermore, these snack sized pieces of food are sold to consumers in packages that contain a single type of snack food item. For example, a store shelf could be stocked wth several packages of nacho cheese flavored tortilla chips. several packages of plain tortilla chips arid several packages of corn chips Sometimes howeva different snack food items are mixed together before packagingz One example of a snack food mixture is known colloquially as trail mit Tail mix is a mixture of mts, such as peanuts or cashews, and partially dried frui, like raisins or dried cranberres Frauits and vegetables are generally good sources of vitamins, minerals and other healhy compounds sich. as nitoxidants. Different fruits andvegetables are rich in different nutrients, and the United States Depameit of Agricultur (USD) recoi mends consumption of between 5 and 13 servings of a variety of thrts and vegetables per day, depending on tie specific idividuas needs. According to the Food and Drug Administration, a diet that is high in fiber can reduce a persons risk of cenain cancers diabetes. digesi disorders, andheart diseases, as well as aid weight management Furthermore vitamins and minerals are widely recognized as part of a healthy diet. and antioxidants may reduce the risk of heart disease and cancer. IFLAYT0046IPCT . IPCT APPLKATON WO 2009/126389 PCT/US2009/036543 however, the dried fruits ln trail mix do not provide a meaning amount of [rui per one ountC serving of train mix nor does il typieahy provide a wide variety of inds Furthermore peanuas, cashews. raisins and craneries all have muisure contents above 3% by Therebre, trail mix doe's t contain te crispy foods mentioned above that are desired be consumers. The present invention is thus directed towards a snack mixture that includes crispy foods, and provides a high level of fruit or vegetables per one ounce se rvin. CFLAY,0046lPCT -2P(T AP CAT SUMMARY OF THE INVENTION The present invention thus provides a great tasting, healthy snack mixture having a high content of fruit or vegetable solids. In one embodiment, the snack mixture of the present invention preferably has at least 1/2 serving of fruit or vegetables per 1 ounce serving. In another embodiment, the snack mixture of the present invention has at least I serving of fruit or vegetables per 1 ounce serving. In a first aspect there is provided a snack mixture comprising by weight: about 30% to about 60% fruit chips or vegetable chips, wherein said fruit chips comprise by weight: about 10% to about 16% modified starch dry matter; about 15% to about 25% rice dry matter; about 5% to about 15% flour dry matter; about 15% to about 25% potato flakes dry matter; at least about 20% fruit solids; and less than 4% water; or wherein said vegetable chips comprise by weight: about 10% to about 16% modified starch dry matter; about 20% to about 30% rice dry matter; about 5% to about 15% flour dry matter; about 20% to about 30% potato flakes dry matter; at least 14% vegetable solids; and less than 4% water; and -3about 25% to about 40% grain based snack pieces, said grain based snack pieces comprising by weight: at least about 50% of at least one of rice flour, whole wheat flour, whole oat flour, enriched wheat flour, whole corn, corn meal and whole rice flour; and a moisture content less than 4%; and about 10% to about 40% dried fruit pieces or dried vegetable pieces comprising a moisture content less than 4% by weight. In a second aspect there is provided a method of making a snack mixture, said method comprising: providing fruit chips or vegetable chips, wherein said fruit chips comprise by weight: about 10% to about 16% modified starch dry matter; about 15% to about 25% rice dry matter; about 5% to about 15% flour dry matter; about 15% to about 25% potato flakes dry matter; at least about 20% fruit solids; and less than 4% water; or wherein said vegetable chips comprise by weight: about 10% to about 16% modified starch dry matter; about 20% to about 30% rice dry matter; about 5% to about 15% flour dry matter; -3aabout 20% to about 30% potato flakes dry matter; at least 14% vegetable solids; and less than 4% water; and providing grain-based snack pieces, wherein said grain-based snack pieces comprise by weight: at least about 50% of at least one of rice flour, whole wheat flour, whole oat flour, enriched wheat flour, whole corn, corn meal and whole rice flour; and a moisture content less than 4%; providing dried fruit pieces or dried vegetable pieces comprising a moisture content less than 4% by weight; mixing said fruit chips or said vegetable chips, said grain based snack pieces, and said dried fruit pieces or said dried vegetable pieces to produce said snack mixture, wherein said snack mixture comprises: about 30% to about 60% said fruit chips or said vegetable chips; about 25% to about 40% said grain based snack pieces; and about 10% to about 40% said dried fruit pieces or said dried vegetable pieces. In another aspect of the invention, the fruit or vegetable content is provided by three components. The first component is a crispy, fabricated, fruit or vegetable based snack chip that delivers between about 1/2 and about I serving of fruit or vegetables, respectively, per ounce of snack chips. The second component is freeze dried fruit or vegetable pieces, which deliver between about 2 and about 4 servings of fruit or vegetables per ounce of freeze dried fruit or -3bvegetables. The third component is osmotically dehydrated, vacuum fried pieces of fruit or vegetables, which deliver between about 1 and about 2 servings of fruit or vegetables per ounce of vacuum fried fruit or vegetables. These fruit and vegetable components are combined with a grain component to provide consumers with a bite-sized, healthy snack mixture that scores high on consumer tests. These as well as additional features and advantages of the present invention will become apparent in the following written description. It is to be noted that, throughout the description and claims of this specification, the word 'comprise' and variations of the word, such as 'comprising' and 'comprises', is not intended to exclude other variants or additional components, integers or steps. Modifications and improvements to the invention will be readily apparent to those skilled in the art. Such modifications and improvements are intended to be within the scope of this invention. Any reference to or discussion of any document, act or item of knowledge in this specification is included solely for the purpose of providing a context for the present invention. It is not suggested or represented that any of these matters or any combination thereof formed at the priority date part of the common general knowledge, or was known to be relevant to an attempt to solve any problem with which this specification is concerned. -3c- WO 2009/126389 PCT/US2009/036543 BRIEF' DE. SCRIP"iON OF IE DRAWINGS The novel features believed characteristic of the invention are set forth in the appended claims. The invention itself, however, as well as a preferred mode of use, further objectves and advantages thereof, wall be best understood by reference to the tol lowing detailed description of ilustrative embodiments when read in conjunction with the accompanying drawing, where: Figure I is a flowchart indicantig the pocessing steps r one embodiment of the present invenno[o CIFLAY,0046P T 4 PCTkins P AO WO 2009/126389 PCT/US2009/036543 DMCAI LD D7ESCRIifON The snack tood mixture of the present invention is highin fruit or vegetable content and also comprises a iibased component, The particular conponents of esack miiture disclosed herein wer chosen with. severalcosideration in mmd. First, the snack mixture was designed to be very healthy by providing the consuiner with at least 1/2 serving of [ti or vegetables per one ounce serving of snack mix. Other nutritional goals for the snack inixture of the present invention include, pnr 1 ounce serving of snack chips: no more than 5g o' fat. I gram or less of saturated tat, zero trans-fatty acids. less than 25% calories from added sa, no more than 270 milligrams of sodium. and greater than 10% reconmended daily value of itamnin C. Second, consumer pereeptio of the snack rmixture was considered. In this regard, the components of the snack mixture were chosen to provide the consumer with a variety of colors. textures and flavors (although the different lavors used sould be complimentary). The components chosen are also "bite sized" in that consuming one serving of the snack mixture will preferably involve a high number cf hand-to-nouth transfers. 'Third, providing value to the consumer was considered Some of the components of the snack mixture disclosed herein are relatively expensive (such as freeze-dried fruit) while others are relatively inexpensive (such as the grain component). The snack mixture disclosed herein balances the nutritional goals listed above with consumer perception and economic consideration better than any snack mixture known in the prior art. As used herein, the term fruit is used in the culinary sense and includes those botanical fruits that are sweet and fleshy. Examples of fruit include, without limitation. apple. strawberry. blucberry cranberry, raspberry. plun peach, mango, bansna, pear, grape and orange. The term CTLA YI0461IPCT I' AmPLY iON WO 2009/126389 PCT/US2009/036543 vegetable is used herein in the culinary sense and includes those plant fruits that are savory; as opposed to sweet Examples of vegetables include, withml tratnition. pumpkin, tornato onions. bell pepper beet. cucumber, broceoi and squash. Each of the di fterent fruits and vegetables used in the present invention are rich in different nutrients and thus have different nutritional benefits. The components of the snack mixture that give it a high content of fruit or vegetables are threefold. One component that contributes to the fruit and vegetable content of the snack mixture is the inclusion of freeze-dried pieces of fruit or vegetables. Another component i provided by osmoticallv dehydrated. vacuum fried pieces of fruit or vegetables, The third fruit comonet ome Thrncrisp, baked snack chips,- that comprise a h-ighi level of frtit or vegetable solids per one ounce serving ofchips, in one preferred embodiment, the snack mixture of the present invention incorporates at least 1 /2 serving of fruit or vegetables per 1 ounce serving of the snack mix. In another preferred embodiment the snack mixture of the present invention incorporates at least I serving of fruit or vegetables per * ounce serving of the snack mix. The weight ratio of each ruit orvegetabie component in the snack mixture is controled to obtain the desired level of servings. The freeze dried fruit delivers between about 2 and about 4 servings of fruit per ounce offeeze dried fruit, The freeze dried vegetables delivers between about 2 and about 4 servings of vegetables per ounce of freeze dried vegetables. The osmotically dehydrated, vacuum fried fruit delivers between about 1 and about 2 servings of fruit per ounce of said vacuum fried fruit, The osinotically dehydrated. vacuum fried vegetables dcli ver between about I and about 2 servings of vegetables per ounce of said vacuum fried vegetables The crispy fruit chips deliver between CFLAY.00461 PC PC-F APPLICATION WO 2009/126389 PCT/US2009/036543 about 12 and about I serving of fruit per ounce of fruit chips. The crispy vegetable chips delivr between about 1/2 and about I serving of vegetables per ounce of vegetable chips, The United States Department of Agriculture (USDA) defines a serving offrui or vegetablies as 1/2 cup of chopped fruit or vegetables, For example. 1/2 cup of Chopped raw apples constitutes I serving of apples under the USDA guidetines. A serving of fruit or vegetables can be understood as bavin a moisture content and a solids content, Fruit solids arc defined herein as the non-water components of fruit. Vegetable solids are defmed herein as the non-water components of veetables, Thus, a serving of fruit comises a fruit solids coe on a dry basis, and a serving of vegetables comprises a vegetable sofids content on a dry basis. The USDA National Nutrient Database for Standard Referenc dehnes the weiuhi o the e edibl portion of a particular fruit or vegetable in that 1/2 cup and defines the average moisture and thus the solids content of the edible portion of that particular fruit or vegetable Table , for example, depicts the nutrient profile for 1 -cup or 125 grams of raw apples as accessed at Table 1, Raw Apples 1O00 X cup, chopped or N~~~~ au -11l~it Nutriet nt Proxinmates Water 10695 kcal 65 Ener k 272 Protein ,0 3 Toal ipid (fat g2 CFLAY,0046i PCT
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CT A micuxvION WO 2009/126389 PCT/US2009/036543 Carbohydrate by difference 1 2 6 Fiber, ota dietary . Sugars, tota 9 1239 Sucrose g 2 59 (lucose (dextrose) 3.04 Fructose 3 Lactose 0 0 Maltose 0 00 (alactose 0 00 Starch g"0 6 AS used herein, a serving of fruit is defined as he amount of frit solids content that is equivalent to 1.2 cup (118 cubic ceonieters) of chopped fruit on a dt basis based on the USIA National Nutient Database for Standard Reference, Release 20 2007 which i incorpora herein by reference, Likewise. a serving of vegetables is defined as the amount of veNetable solids content that is equivalent to ] i2 cup of chopped vegetables on a dry basis based on tbe USDA National N4utrient Database for Standard Reference. Release 20, 2007, According to Table 1, ocp of chopped or quartered iraw apples weighs 125 grams, has a water content of 85.56 % by weight and a fruit solids content of 14.44%. One fruit serving of raw apples (1/2 cup) has a total weight of 625 grams. Consequcntl., 9.025 grais (14. 44%'t solids cotieiitx 62.5 grans ftotai weight) of apple solids in a finished product is equivalent to one serving of fuit. Thus, a snack piece having a one-half fruit serving would have approxunately 4.51 grams of apple solids in a I ounce serving of snack pieces, and a snack, piece having one fruit serving would have approinately 9)025 grants of applc solids in a 1 ounce serving of snack pieces. Consequently. in one enbodinent, fruit ingrediens can be. used in accordtac with the present invention in an amount sufficient to provide for a one half fruit serving. and in another CFLAY.00461PCT -7 8 WO 2009/126389 PCT/US2009/036543 pretfcrred enhodimnt in an amount sufficient to provide r one fi serving: I1 another enbodiment, vegetable ingredieits can be used in accordance with the present invention in an amount su ent toa One-half vegetab serving, and in anuither preferred embodiment in an amount sufficient to provide totr one vegetaIble serving In one aspect of the present invention. fruit or vegetable based snack chips are included as one component of the snack mixture of the present invention. To make the fruit or vegetaeble chips, fruit Powder or vegetable powder respectively, is used as an ingredient in dough that is sheeted, cut into pieces of a desirable shape and cooked. The term fruit powder. as used herin is defined as partially dehydrated flakes of [rit solids or fruit pomace. The term vegetable powder. as used herein, is defined as partialy dehydrated flakes of vegetable soltids, Fruit and vegetable powder may also contain ingrecients such as rice flour and/or lecihin as processing aids. In one embodiment, the fruit powder contains apple. in another embodent, he fruit powder contains apple, blueberry, cranberry, and strawberry. In a preferted mbodiment the fruit powder comprises about 80% to about 90% apple about 3% to about 8% strawberry.about 3 hi 5 to about 8% blueberry, and about 3% to about 8% cranberry In stil another embodiment, the fruit powder contains apple, peach and mango. In a more preferred embodjnent, the fruit powder comprises at least about 95% apple, at least about 1% peach and at least about 1% mango. These ingredi ents are preferred due to considerations such as flavor (sweetness), cost, color, sugar content and fruit solids content, In one embodiment, the vegetable powder contains pumpkin, tomato, onion., bell pepper and eet. Ina more preferred cmbodiment the vegetable powder ompr bt35% to about 45% pumpkin, about 35% to about 45% tomato, about 10% to about 15% onion, about 5% to CFLAY. 00461 PCT -9- PCi Ast Tn-N WO 2009/126389 PCT/US2009/036543 about I 0% bel pepper, and less than about 3% beet n other enmbodment. the vegetable Powder contains punnpkin, tomato, and onion. In a more preferredmbodiment the cgetlable powder comprises about 75% to about% pumpkin, about 5% to about 15% tomato, and about 5% to about 15% onion, To produce the fruit or vegetable chips the appropriate powders are mixed with dry ingredients water and oil to form a dough The other dry ingredients are comprised of a dry imatter component and a moisture component, The dry nuter component of any dry ingredient. as that tenn is used herein, is defined as the nonm-water components of hat particular dry ingredient For example, potato flakes have a potato flakes dry matter component and a potato flakes moisture component. The potato flakes dry matter component is defined as all of the non water components that rmakie up the potato flakes. The inoisture componem of each dry ingredient, as used herein, is defined as the water component of each dry ingredient. Thus the moisture component for toe potato fakes is defined as all of the water n the potato flakes. The moisture component of each dry ingredient will typically be less than about 105% by wcizght of the particular dry ingredient. In one enbodinent rice flour is included as an ingredient in the dough to maintain cohesveness contribute to the fioal product texture and reduce breakage ua the final product, The rice flour nas a rie dry mattercomponent and a moisture component, In a more preferred em hodnent, the rice flour is pre-gelatirazed rice flour Pregelatinized rice flour is rice flour that has a starchy component that has undergone an irrevcrsiblIe loss of noheeuar order, which allows it to more easily form pastes or gels when mixed with water. An example of pre gelatinized rice flour suitable for use in the present invention can be obtained front Sage V Foods; under the brand RF GHLX080. *f' L1AY.O461iP(f MPCT AVLCATIQ WO 2009/126389 PCT/US2009/036543 hn one embodiment, potato flakes arc included as an ingredient to help the dough expand as it cooks and give the final product its light, crispy texture. The potato flakes have a potato flakes dry matter component and a moisture component. Potato flakes are made ftom potatoes. that have been cocked, mashed, and dried. For example, Idaho Pacific Corporation in Ririe, kdaho produces potato flakes under the brand name Potato Flakes #124 that can Ibe used as herein described, In one embodiment, modified starch is included as an ingredient in the dough to aid cohesto eness35 expanosiorn texture. and breakage reduction, I be m odifed starch has a modified stared dry mater component and a msture component. An example of modified starch that can be used in the present invention is XPAND'R starch, available from At Staley Manufacturing Company, headquartered in London, UK In another embodiment whole oat flour (oie suitable example of which is availabe from Can-Oat M illing. headquartered in Manitoba, Canada) is included as an ingredient to improve the flavor of the final product and to enhance the nutritional value of the snack by adding whole grain fiber, vtamins and minerals, Alternatively whole wheat flour, enriched wheat flour, or oat flour could be used Flour has a floor dry mater component and a moisture c mponent. In still another emnodinent, a mixture of mono-, di-. and/or tri-glycerides are included as an ingredient to reduce the "pillowing" or blistering" effect that can take place during cooking by providing small vents that ailow steam tw escape while the snack chip is cooking, The mixture of glycerdes has a dry matter component and a inoisture component. In another embodiment; hard stock beads are used in place of the glycerides mixture to reduce pi llowing or blistering. Hard stock beads, as used herein, are defined as snall granules of glycerides which are made of hydrogenated edible oils or non-hydrogenated, high meting fraction of edible oil CF LA I00461T i11- PCT APtAcx0oN WO 2009/126389 PCT/US2009/036543 haing a predetermined particle size distribution. The melting point of these nard stock leerides is preferably between about 49"C and about 22C, more preferably between about STC and about 79,; and in the preferred embodiment between 60'C and 71*C. Glyceides encompassing a range of Iodine Value: less than 80 can meet these incling poirt needs, Examples of other lipids that can be used with the present invention include DATEMs., propylene glycol esters, poiygy.erol esters, as well as waxes, terols and other higher meling lipid compounds. One example. of hard stock beads that are suitable for use in the present invention are described in U.S. Patent Number 6893,673 - Method For Controlling Snack Product Blistering Through The Use Of Solid Lipid Particles, which is owned by the same assigned as the present application. As used herein, the term tglcerides isdefined as covering both the mixture of mono- di- and/or tri-glycerides and hard stock beads. The following general processing steps are followed to produce fruit or vegetable chips that can be used with the present invention, First the fruitlvegetable powder and other dry inaredients are mixed in a first mixer. These ingredients are then combined with water and other liquid ingredient in a second mixer to produce a dough. The mixing may occur at room temperature, generally about 68T Fto about 86F, but for the fruit chips preferably occurs at chilled temperatures. with the ambiert temperature being between about 45'F and 65" and with the mixer being chilled using water at above about 35 F. The dough preferably exits the second ixer between about 60WPand about 804F. Controlling the water temperature helps to c Itrol the dough temperature. The resultant dough in one embodiment comprises about 5% to aboui 15% modified starch. about 8% to about 20% rice flour, about 3% to about 5% flout about 8% to about 20% potato flakes. at least 12% fruit powder less than about 34 corn oil, less than about % alycerides and about 27M% to about 37% water. The resultant dough in another C LAY.00461 PCT 2- PCT APPLKN WO 2009/126389 PCT/US2009/036543 eOmbodimert comprises about 5% to about 5% modified starch, about 8% to about 20% rice flour, about 3%t to about 15% flour, about 8% to about 20% potato flakes, at least % vegetable powder, less than about 3% cor oi, less than abot z% glycerides and about 27% to about 3?"%0 water. The dough then undergoes a sheeting step, whereby the dough is compressed between at least one pair of counter rotating sheeter/cutter roles that are located closely together, thereby providing a pinch point through which the dough is formed into sheets. The sheet of dough for the frit chips is preferably between about 0,027 inches and about 0035 inches thick. and more preferably about 0033 inches thick after the sheeting step. The sheet of dough for the vegetable chips is preferably between about 0,031 inches and about 0,039 inches. and more preferably about 035 inches after the sheeting step. The preferred thickness is preferably accomplished by passing the dough through several successive stages of rollers. with each successive stage having the rollers located progressively closer together more preferably 2, 3 or 4 stages of rollers in some cases the rollers are preferably chilled to between about 35F and about 65"Fto reduce the likelihood of the dough sticking to the rollers. The sheet of dough is then cut into a phrality of pieces, preferably using a rotary cutting unit. [he pieces are then baked in a first oven at an oven temperature between about 35PF and about 5401F until they have a moisture content of about 5% to about 1 5% The pieces are then baked in a second oven at an oven temperature between about 235TF and about 2800P to form fruit or vegetable chips having a final moisture content between about 2% and about 4% of the total product weight. The chips can then optionally be seasoned in an oil spra and seasoning tumbler and then packaged. CIFLA Y,00461PCT 13- PCT APPi.C:ATON WO 2009/126389 PCT/US2009/036543 The fruit chip used in one preferred embodiment comprises about I 0% to about 16% modified starch dry natter about 15% to about 25% rice dry matter, about 5% to about 5% flour dhy matter. about 15% to about 25% potato flakes dry matter; at Ons t about 20% fruit solids, and less than about 4% water I another enbodimeni thre uit chip comprises about 12% to about 1i5% modified starch dry matter, about 18% to about 22% rice dry matter, about 8%1 to about 12% flour dry matter, about 18% to about 22% potato flakes dry matter, at least about 20% fruit solids, and less than about 4% water. The fruit chips driver between about 1/2 and about I serving of fruit per ounce of fruit Chips Fruit Chips that can be used in accordance vth the present invention are currently sold by Frito-Lay North America under the trademark F fat Earth, The resulant vegetable chip in one preferred embodiient comprises about 10% to about 16% modified starch dry matter, about 20% to about 30% rice dry matter, about 5% to about 15% four dry matter, about 20% to about 30% potato flakes dry matter, at least 14% vegetable solids. and less than about 4% water, The ecsultant vegetable chip in another preferred embodiment comprises about 12% to about 14% modified starch dry matter, about 23%" to about 2.7% rice dry matter, about 8% to about I12% flour dry matter. about 23% to about 29%4 potato flakes dry matter, at least 1.% vegetable solids, and less than about 4% water. P another aspect of the present invenrtion, dried pieces of fruit or vegetables arc included in the snack mixture disclosed herein, One type of dried fruit that can be used in accordance herein is an osmotically dehydrated, vacuum fried piece of fruit. Similarly, osmotically dehydrated, vacuum fried vegetables can be ihided in another em bodiment. Another dried tiro that can be used is a freeze-dried fruit, and another dried vegetable that can be used is a CFLAY,00461 PQT -14- PC7T AMCART.w 'ON WO 2009/126389 PCT/US2009/036543 freezedried vegetable. In either case, the dried fruit or vegetable pieces. (or slices) compise a moisture content less than 4% by weight. Examples of pieces of fruit that can be osmotically dLhydratcd and vacuum nied arind used in the snack mixture. are apple slices, pineapple pieces and niango pieces, Exanmples of vegetable pieces that can be osmotically dehydrated and vacuum fried, and used in the snack mixture, are green beans and carrot slices. [he method of making these fruit and vegetable pieces begins by partially dehydrating raw slices or pieces of each fruit or vegetable by osmotic dehydration (sometimes referred to as osmotic infusion), Duinng the osmotic infusion, the pieces arc preferably placed into a tank arid submerged in an infusion solution. The in sion lution -is a carbohydrate solution that comprises, for example, at least one of high maltose corn syrup, inulia, resistant dextrin rice syrup, tapioca syrup sorghtm syrup, vitamins, salts, minerals, fibers, proteins, and juice concentrate. In a preferred embodiment. the infusion solution comprises a high mahose corn syrup solution with a Dextrose Equivalence of approximately 4i, In one embodiment, the infusion solution has a Bi between about 20 and about 70. During infusion the osmotic solute migrates into the pieces and replaces a portion of the water inside them. - The infusion can occur at atmosphere pressure, under vacuum condiitions, under elevated pressure or a mixture of these conditions. The osmotic infusion process reduces the moisture content of the fruit and vegetable pieces by about 10% to about 15 % Next, the pieces are fried under vacgurn conditions Frying the fruit and vegetable pieces under vIcuum conditions allows lower cooking temperatures to be used, which reduces browning of the pieces during cooking and allows the dried pieces to retain more of their original color and flavor. Examples of vacuum fryers that can be used to make the dried fruit and vegetable pieces of the present invention are contained in US. Patent Nos. 5.183 168 and Cv.FLAY,00461 PfCT -5 g7 AT M C WO 2009/126389 PCT/US2009/036543 30,604, Generally, intused slices or pieces are weighed in frying baskets and then placed into the vacuum fryer. The door closes, the pressure is reduced. and the baskets are lowered into the oi for iiying. Once the pieces reach the desired final moisture lee, the baskets are raised for draining under vacuum, the vacuum is released, and the baskets are removed frn the fryer in one embodimentt, the frying time is between about 5 minutes and about 20 minutes. The baskets are then flipped over fOr product removal. The dried fruit and vegetable pieces contain between about (L2% and 4% moisture by weight Preferably, the moisture content of the dried pieces is between about 0.5% and about 15%. In one embodiment, the dried fhit pieces comprise about 25% to about 35% corn syrup, and preferably between about 28% and about 32% com syrup by weight. In another embodiment, the dried vegetable pieces comprise about 23% to about 43% com syrup, and preferably between about 30%/o to about 36%/, corn syrup, in one enibodnent. when the fruit is vacuum fried, the oil content of the fruit pieces is between about 15 % and about 3 1% by weight. In a preferred embodiment, the oil content of the fruit is between about 19% and about 23% by weight In another embodiment, when the vegetable pieces are vacuum fried, the oil content of the vegetable pieces is between about 18% and about 37% by weight, In a preferred embodiment, the oil content of the vegetable pieces is between about 22% and about 29% by weight. The vacuum fried fruit pieces deliver between about I and about 2 servings of fruit per ounce of vacuum fried fruit, and the vacuum fried vegetable pieces deliver between about 1 and about 2 servings of vegetables per ounce of vacumn fried vegetables, As used herein, the term 'osmotically dehydrated, vacuum fried fruit" is defined as fruit or pieces of fruit that have first been partially dehydrated by osmotic infusion of a carbohydrate solution, and then fried at pressures below atmospheric pressure, Similarly, the term "osmotically dehydrated, vacuum uFl1AY.00461 PCT -16- P At.CaT WO 2009/126389 PCT/US2009/036543 fried vegetable is detned as vegetables or pees of vegetables that have first been partialiv dehydrated by osmotic infusion ofa CaTbohvdrate solution., and then fried' aitressures below attnospheric pressure, Freeze-dried fruit and vsegetables are readily availaii c a and making freeze dried fruit and vegetables used in the snak inmre herein can be accomplished using any method known in the art, Examples ofefreze-dried fruit used herein include, whole raspberries, strawberry slices and banana slices. .reezewdried vegtables can include freeze dried bell peppers. sweet corn, green peas, legumes and tomatoes. Freeze-dred fruits can provide between about 2 and about 4 servings of friant per oune of freeze-dried fnut, Freeze dried vegetables can provide between about 2 and about 4 servings of vegetables per ounce of Freeze dried vegetables In one embodiment, the freeze-dried fruit and vegetables comprise a oisture content less than 4% by weight The final component of the snack mixture of the present invention is a grand conponent The grain component is a healthy item that provides the consumer with different but complientary flavors and textures, it also lowers the per ounce price of the snackl mixture, This conponet generally comprises sweet, crispy grain -based snack item when com bined with the dried frtt, When combined with dried vegetables, a savory, crispy gram hased snac item may compliment the vegetable components, As used herein, the term "grain-based snack item" is a snack itetri that comprises at least 50% by weight of at least one of rice flour, whole wheat flour, whole oat flour.enrched wheat flour, whole corn, corn meal and whole rice flour, and a moisture content less thai about 3% by weight, Generally, the toregoing ingredients are combined with other dry ingredients and water to form a dough, The dough is sheeted and cut into discrete pieceswhich are dried to a moisture content less than 4% by weight. examples of ClAY0046PCT-CIA ioN WO 2009/126389 PCT/US2009/036543 g snack items daut can he usetd in the s 1nsack A m usre included h t fla cakes- and muti-gorain Chips, honeylavored pretzels, and toasted con chips sod by Frito-hay North Amewrica Inc. under the trademarks SunChips. Rold Gold, and Baked Doritos, respectively, Figure I depicts a lowe-hart tor one embodiment of the present invention. As shewn therein, each of the different components of the snack mixture are processed in different streamTs weighed, and then packaged together, To make the dried fruit or vegetable pieces, raw pieces 102 are processed 104 as described herein above, and weighed 106 before packaging 4(0) The fuit or vegetable chip ingredients 202 are also processed 204 as described herein. and weighed 206 before packaging 400, The grain based snacks are made by processing 304 the grai ingredients 302 as described herein, and weighing 306 the grain based snacks beibre packaging 400, This represents one embodiment of the present invention, it bemg understood that other intermediate steps may also occur, For example, each of the components may be manufactured at different locations and shipped to a central location before wighing and packaging. ln that case, a shipping step may be included between the processing steps 104. 204, 304 and weighing steps 106, 206, 306. In one embodiment the snack mixture of the present invention comprinses by weight about 30% to about 60% fruit chips or vegetable chips, about. 10% to about 40% dried fnrit or vegetable pieces, and about 25% to about 40% grain-based snack items. In a preferred embodiment, the dried fruit pieces comprise at least one of freeze-dried fruit pieces and osnotically dehydratedvacuum field fruit pieces. In another preferred embodunent. the dried vegetable pieces comnprise at least one of freeze-dried vegetable pieces and osmioticahy dehydrated, vacuum fried vegetable pieces, In another embodiment, the snack mixture CFLAY.00461 PCT ~8 PCIT APLC8M-ON WO 2009/126389 PCT/US2009/036543 comprises at least about 3% freeze-dried frut pieces by weight or at least about 3% freeze-dried vegetable pieces by weight, In still another embodiment the snack mtture comprises at least about 15% osnotically dehydrated, vacuum fried fruit or vegetabhe pieces by weig-ht Because all of the discrete snack pieces used in the mixture of the present invtorion comprise a moisture content less than 4% by weight, unlike some of the components of the prior art, all of the components of the present invention are preferably crispy, Using all crispy components allows this snack mixture to be pac aged in the same headspice and enjoy i longer shelf life than mixtures in the prior art because moisture will not migate fron one crispy F od to another in the present invention, The snack mixture of the present invention is not only nutritious, but it also scores well in consumer tests, Speciticaly. in one embodiment, the snack mixture has an Overall Acceptability Score of at least 6.0. As used herein, the term eOverall Acceptability Score" means the average rating given by at least 60 consumers on a 9-point scale, with I being the lowest scoe and 9 heing the highest score, in response to te question-How wel do you like this saiple OVERAL?", after eating at least one of each component of the snack mix. First Example A first snack mixture was prepared in accordance with the Present invention The table below illustrates the ingredients and their relative amounts that were used to make five ounces of the snack mixture: Com.PoneOnt W. Weight % of t otal W1 of Component Compnonent 2 NacninFred'Th 1 s s------ 1 C' 4 Multinrain h hps s 3% 496 FreezeDried Raspbetres 4%o (wholed -~~ ~ ~ -------- 1.'
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t xN&4INl 1 1t 1' (1 49,6t Table 2 CF'LAY,100461P3CT -9 WO 2009/126389 PCT/US2009/036543 Second Example A second snack mixture was prepared in accordaICe with the present ivtIV on 1 The table below ill ustrates the ingredients and their relative amounts that were used to make lve UNces eo the snack ci XreYC, Component Weight % of Total Wt f Component C ponent (g jWild Berry [ut (hip 40% 567 Chocolate IF ored Rice 39% IreezeiDhed srt\ nb t 3e 4 Slices ------ a------- F A sopeS eu __ - - - - - - Table3 Tird Example A third snack mixture was prepared in accordance with the present invention. The table below ilustrates the ingredients and their relative amounts that were tsed to make. five ounces of the snack mixture: ---------------------- hu s4-; ----------- I Compost Weight % of Total Wt _____ ~ComnenMtt Component (g -H71eylhea i vte 27% 3 Pretzels cmn n tried Pneapple I3 1 4 Pieces CreAYa0461PCT -20. PT ejcATO WO 2009/126389 PCT/US2009/036543 Fourth Example (Hypothetica) Fourth snack mixture could be prepared in accordance with the present mevenon. [e table hdCiOW illustrates the ingredients and heir relatve amounts tIhat could be ued to Iak livc ounces of the snack mixture: )ponent Weight %" 1 otal Wi, of Harvest. Cheddar Vegetab 40% Co 6 70 (hip Toak in tted (Corn C ws 35% 49, 1 IF \ .. ui hd ch 1. 13owan~ s' 235 F'reze-Dried Bldl I Ppe able 5 The snack mixtures described in the above examples contain at lcast 1/2 servmgf i f ut or vegetables and neet or exceed the other preferred nutritional goals Specifcally the Snack nixtures disclosed above have, per I ounce serving, less Than 5 grms of Ut. i gram or of saturted fit zero trans-fitty acids, less than 25% ealoris from added sugar..and no nore than 270 miligranis ofsodium, In sum the exatnples produce heah nutritious snacks mixtures that were high in fruit or vegetable content Also, the snack mixtures have an Overall Acceptabitly Score of at least 6.0. CF'LAY 004 61 PCT ~2tv